Puri, at some point in our lives we all have eaten it. Most nostalgically during the Navratri, when Kanjak is held in every Indian household. The typical puri is made using the good old wheat flour mixed with oil and taste to enhance taste and texture. You can serve this puri in meals be it for breakfast, lunch, or dinner. It is an ideal travel snack as well since it’s deep fried it has a longer shelf life.
The Puri combinations worth trying
However much good the Poori or Puri tastes on its own, its combination with various sabji. Aloo Puri or Puri Bhaji is the best north Indian breakfast to have, potatoes and puri make for a killer combination.
Another great combination is Sookhe Kaale Chane and Puri, the staple during pooja’s and Navratri, along with sooji halwa is drool-worthy. Poori tastes great with white chana sabji as well.
Yet another notable combination is Puri and Pakode if you don’t feel like making, this combination is worth the try. How can we forget the Kheer Puri and Halwa Puri combination, if you haven’t tried yet, please do that first.
Puri Variations – Types of Pooris
Since its inception, Puri has been made in numerous varieties, a famous variant of puri is “bhatura”, which is larger compared to puri and served with chole or chickpea sabji. Then there is saltier and stiffer “Thunka puri” from Orissa, and mixed with herbs and spices, “bedmi” puri from Uttar Pradesh.
Other varieties are peas poori, Beetroot Poori, Aloo ki Poori, Paneer Poori and you can get creative with ingredients.
Let’s get started with the recipe.
How to Make Poori – Fried Indian Flatbread
- 2 cup wheat flour
- ½ Tbsp oil
- Salt to taste
- 3/4 cup Water
- In a large mixing bowl mix flour, oil, and salt.
- Pour ¾ cup water. Knead the mixture to prepare a stiff tight dough. Sprinkle more water if needed to make dough soft.
- Smear with ½ Tbsp oil, knead a little more.
- Put a lid on the bowl and let the dough sit for 20-25 minutes.
- Divide the dough in small portions (balls) as per your liking.
- Smoothen the balls by rolling them lightly in your hands. Press it between your palms to give it a rough shape.
- Smear oil over flattened balls.
- Drizzle the rolling area with some oil.
- Roll the balls evenly from center to make a round puri.
- To make nicely puffed puri make sure the puri is not too thick or thin.
- Heat oil on a medium flame while continuing to make more puris.
- Check if the oil is hot enough by dropping a small piece of dough in the pan.
- If the dough rises immediately without browning then the oil is ready. If it doesn’t rise then let it heat for more time and if it browns then lower the flame and let oil’s temperature come down
- Slide puri into the oil carefully.
- Flip the puri carefully once it is puffed. Ler the other side fry as well until turned golden and crisp.
- Remove the puri onto a plate.
The soft puri is ready, with shrikhand, sweet or spicy pickle or any gravy dish, it will surely make up for a great meal. Comment below your favorite poori combination.
Siddhi Panchal is a food blogger at CookingwithSiddhi and food aficionado who loves to cook. Her cooking skills cover a range of Indian and international cuisines. Her aim is to enable other food enthusiasts explore their love for food by helping them cook delectable dishes from India and around the world.